Brown ground beef; drain well.
Mix all other ingredients.
Put 1/2 ground beef in bottom of 8-inch square baking dish.
Put 1/2 above mixture over it.
Sprinkle with shredded Cheddar cheese. Repeat with second layer.
Top with shredded Cheddar cheese.
Bake at 350\u00b0 until cornbread mixture is done.
Follow directions and bake the Mexican cornbread. Mix all the ingredients in with the crumbled cornbread. Refrigerate before serving.
Brown ground chuck and drain.
Mix together Mexican cornbread mix by directions, except use the egg white.
Add chopped bell pepper, onion and garlic.
Pour the meat mixture into the bread mix.
Pour very little canola oil into a skillet.
Pour all your mixture into the skillet.
Bake in oven at 350\u00b0 until done.
Add cheese.
Put back into oven until cheese melts.
Good with anything.
Bake Mexican cornbread.
Cool; crumble.
Blend Ranch dressing mix and mayo in separate bowl and then add to crumbled cornbread. Toss in remaining ingredients.
Refrigerate for at least 3 hours and serve cool.
Mix Mexican cornbread mix according to directions on the package.
Put onion, garlic powder and jalapeno relish in blender. Puree.
Add to cornbread mixture.
Then add cream-style corn and add cheese last.
Put oil in pan and heat in a 13 x 9 x 2-inch pan.
Heat to 425\u00b0.
Add cornbread mixture to pan and bake for 45 minutes.
Preheat oven to 425\u00b0.
Pour into greased (or spray with Pam) 8-inch iron skillet.
Bake approximately 15 minutes until done. Makes 4 to 6 servings.
nother bowl, whisk the eggs with the broth, then pour over
Preheat oven per cornbread package directions.
Fry ground
Preheat oven to 400\u00b0.
Grease a shallow 2-quart baking dish. Brown ground beef in large skillet; drain.
Return beef to skillet and add taco seasoning mix, tomatoes and corn.
Simmer.
Mix in bowl cornbread mix, milk and egg.
Place beef mixture in baking dish and top with cornbread mixture.
Bake for 25 to 30 minutes or until golden brown.
Cool for 10 minutes before serving.
Makes 4 to 6 servings.
Mix both packages of the cornbread mixes with the milk and eggs and bake according to package directions.
Cool and crumble.
Chop the tomatoes, onion, bell pepper and celery.
Add the chopped vegetables to the crumbled dressing along with the mayonnaise.
Refrigerate.
This recipe is better a day old as that gives all the flavors time to blend together better.
Make cornbread per package directions.
That'
Preheat oven to 400\u00b0.
Mix corn muffin mix as directed on Jiffy box, adding pepper, onions and corn.
Pour into an oiled pan and bake for about 30 minutes or until golden brown.
Brown ground beef, onions and peppers. Mix cornbread mix as directed and add cream style corn. Layer 1/2 of the cornbread mix in 9X13 casserole dish, then add meat mixture, drained beans and cheese. Top entire dish with rest of cornbread mixture. Bake at 350\u00b0 until cornbread is golden brown.
Mix cornbread mix, eggs and milk.
Lightly brown ground beef with onion.
Put half of the cornbread mixture in a lightly greased pan; spread meat mixture on top and cover with half of cheese. Spread the other half of cornbread mix and cover with the rest of cheese.
Bake at 350\u00b0 for 1 hour.
Brown meat until crumbly.
Drain fat.
Add taco mix, onion and tomatoes.
Cook over low heat a few minutes.
Combine eggs, milk and 1 cup of the corn.
Add cornbread mix and blend well.
Pour 1/2 of the batter in a 15 x 9 x 1 1/2-inch casserole.
Top with beef mixture, cheese slices and remaining corn.
Cover with remaining cornbread mixture.
Bake at 425\u00b0 for 25 to 30 minutes.
Prepare cornbread, adding green chilies and sage; COOL.
Combine Ranch dressing mix, sour cream, and mayo;set aside.
Crumble 1/2 cornbread into big bowl.
Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.
REPEAT LAYERS.
Cover and chill 2 hours.
Serve in lettuce lined bowls, top with tomato wedges.
his.
Mix up your cornbread batter and add corn and
Prepare cornbread mix according to package, adding green chiles.
Cool after baking.
Crumble 1/2 cornbread into large bowl. Layer remaining ingredients in following order:
1 can beans, 1 c. salad dressing, 1/2 chopped green pepper, 1 can corn, 1 chopped tomato, 1/2 container bacon bits, 1/2 shredded cheese, 1/2 green onions.
Repeat layers, beginning with crumbled cornbread.
Cover and refrigerate 2 hours.
Brown meat with salt and bell peppers. Drain. Put into 13 x 9 baking dish (spray it first with cooking spray to make clean up easier).
Pour cream corn over meat mixture. Sprinkle with cheddar cheese.
Mix cornbread mix, eggs, and milk until blended and pour over casserole.
Bake at 425 for 25-30 minutes until lightly browned.
ackage directs. I use a Mexican Cornbread mix. Don't use one